2. Trim the ends of the squash off. Then cut the squash in half lengthwise. Remove seeds and stringy flesh from the center. Cut each in half again so you have 4 quarters for each squash.

3. Line a baking sheet with parchment paper and then oil the paper. Place the apples and squash on the pan. Oil the squash and apple pieces on both sides. (You can use a brush or your hands.) Season with salt and pepper. Sprinkle the chopped sage and thyme leaves on top.

4. Lay squash flesh-side down and apples slices on the baking sheet and bake for about 18 minutes on one side and then turn over and continue roasting for another 18 to 20 minutes or until golden brown and crispy. Remove from oven.

5. For the glaze, combine the vinegar and syrup in a small bowl. Spoon over the squash and apples evenly, using tongs to turn them. Transfer all to a serving platter using a wide spatula and sprinkle with salt and pepper, sage and thyme. Serve immediately.

Recipe note: This recipe may be doubled or tripled. Use separate baking sheets.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2020 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.

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